Text 20299, 85 rader
Skriven 2007-09-13 06:33:00 av Dave Drum (1:10/345)
     Kommentar till en text av dale shipp
Ärende: Re: Lotto Market Shut Do
================================
On 08-23-07 Dale Shipp Scribbled to Dave Drum about Re: Lotto Market 

DS> DS>   Well, as on now, the Lotto Market is shut down by Howard
DS> DS>   county for health reasons.   Gail has never liked the smell of
DS> DS>   the fish section there.

DS> DD> Remember what I said and wrote about the fishy aroma? I'm glad
DS> DD> that the  health department got on the ball.

DS>  Yep -- and that is why Gail did not like that store as well as the
DS>  one we took folks to.

DS>  According to the local paper, they passed inspection and opened up
DS>  again after a week of intensive cleaning (24/7 with folks doing 14
DS>  hour shifts).   We are still skeptics.

Well, you can always give it the sniff test next time you visit the 
Panda Buffet. I think I remember you guys thought well of their food.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Drunken Shrimp
 Categories: Emeril, Seafood, Booze
      Yield: 4 servings
 
      2 tb Unsalted butter
    1/2 c  Fine chopped shallots
      2 ts Minced garlic
      1 tb Minced fresh ginger
      1 lb Large shrimp, peeled and
           - deveined
      1 tb Emeril's Original Essence
    1/2 ts Salt
      1 tb Fresh lemon juice
    1/4 c  Scotch whisky
    1/2 c  Green ginger wine
      2 tb Honey
      1 c  Heavy cream
      2 c  Fresh watercress, rinsed and
           - Dried
      8    Lightly buttered, toasted
           - Croutons
 
  In a large skillet, melt the butter over medium-high heat. Add the
  shallots to the pan and cook until soft, about 2 minutes. Add the
  garlic and ginger, and saute for 1 minute. Add the shrimp, Essence,
  salt, lemon juice, whiskey and ginger wine to the pan and cook until
  the shrimp are pink and cooked through, about 2 minutes.
  
  Remove the shrimp from the pan with a slotted spoon and cover to keep
  warm. Add the honey and cream to the pan and cook until thickened.
  Add the shrimp back to the pan, and stir well to coat and warm
  through. Remove the pan from the heat.
  
  Divide the watercress among 4 small serving plates. Spoon the shrimp
  over the watercress, and serve with toasted croutons.
  
  Yield: 4 servings

  Prep Time: 15 minutes
  Cook Time: 15 minutes
  
  Recipe courtesy Emeril Lagasse, 2001; Episode #: EM1E36
  
  MM Format by Dave Drum - 15 MAY 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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